- 250 g all-purpose flour
- 180 g granulated sugar
- 140 g unsalted butter
- 3 eggs
- 140 ml whole milk
- 2 teaspoons baking powder
- 2 lemons
- 200 ml heavy cream
- 80 g powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Preheat the oven to 175°C, grease the pan, and line its base with parchment. Let the butter soften while you prepare the batter and lemon for baking at the start.
Beat butter and sugar until pale, then add eggs one at a time. Mix thoroughly after each addition, then fold in lemon for a smooth, aromatic batter. Mix until smooth.
Whisk flour, baking powder, and salt separately. Add them gradually with milk, folding just until combined, then keep the lemon evenly distributed throughout the batter. Mix until smooth and glossy.
Fold the lemon through the batter, keeping delicate pieces intact and distributing every flavor evenly from the center toward the edges of the prepared pan inside it. Mix until smooth.
Pour the batter into the prepared pan, smooth the surface, and bake until the center springs back lightly. Watch the lemon for even browning during the final minutes of cooking.
Cool the cake completely on a rack before adding the prepared topping, because warmth can soften the layers and make the lemon shift during assembly. Cool until set before serving.
Spread the prepared topping evenly, add the reserved lemon or garnish, and chill the finished dessert until firm enough to slice cleanly without dragging across layers. Shape the edges evenly.
Cut portions with a warm sharp knife, wiping the blade between slices. Serve slightly chilled so the crumb, cream, and lemon retain distinct textures when plated for guests to enjoy.
